Mushroom Beef Tenderloin Recipe

5 5 5
Mushroom Beef Tenderloin Recipe
Mushroom Beef Tenderloin Recipe photo by Taste of Home
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Mushroom Beef Tenderloin Recipe

Read Reviews
5 5 5
Publisher Photo
This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.—Blanche Stevens, Anderson, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 pound fresh mushrooms, sliced
  • 5 tablespoons butter, divided
  • 2 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1 tablespoon minced fresh parsley
  • 6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)

Directions

In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm.
Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Serve with the mushroom sauce. Yield: 6 servings.
Originally published as Mushroom Beef Tenderloin in Taste of Home October/November 2003, p49

  • 3/4 pound fresh mushrooms, sliced
  • 5 tablespoons butter, divided
  • 2 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1 tablespoon minced fresh parsley
  • 6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)
  1. In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm.
  2. Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Serve with the mushroom sauce. Yield: 6 servings.
Originally published as Mushroom Beef Tenderloin in Taste of Home October/November 2003, p49

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Reviews forMushroom Beef Tenderloin

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khegeman User ID: 2379383 259076
Reviewed Jan. 2, 2017

"Delicious. Would not change a thing."

MY REVIEW
knollbrookcook User ID: 4057123 251784
Reviewed Jul. 24, 2016

"I made this yesterday. It was very tasty. I used sirloin steaks cut into smaller pieces because that's what I had on hand and I cooked them in a slow cooker, while I was out for the afternoon. The sauce/gravy was what I was most after and it was very good. I will definitely make it again."

MY REVIEW
Elise123 User ID: 5856708 49731
Reviewed Nov. 7, 2013

"I love this recipe. I have made this for guests and everyone raves about it. My son loves mushrooms so this is the perfect dish. I do add some garlic to this as well."

MY REVIEW
Epicurry User ID: 7044354 49728
Reviewed Dec. 24, 2012

"Enjoyed making this - added an onion, garlic, and crushed red pepper to the mushroom sauce to spice it up."

MY REVIEW
melodious88 User ID: 4245799 136598
Reviewed Jun. 23, 2011

"YUM! This is a restaurant-quality recipe that I plan to make a regular in our house. The hubby and I both loved it!"

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